Tuesday, January 22, 2013

When Dana Moos wrote her introduction to The Art of
Breakfast and talked about the varied diets of her inn guests, I wondered if
she ever encountered one as diverse as Yanni’s.

In my aim to please, I took up a personal challenge- to alter a new recipe for a vegan, wheat-free and blood type A diet. But perhaps in all my glorious effort to satisfy the sweet buds, our friend Yanni might not be a sweets kind of person at all. Which is o.k., because I am delighted that this recipe surfaced at the
right time, when I was looking for a healthy weekend winter breakfast
alternative: one that I could prepare the night before, largely portioned (for
future visitors), versatile, different and down-home delicious. It’s comfort heaven
if you top this breakfast cake with raisins and/or dried cranberries and pure
maple syrup! Mrs. Moos’ original recipe contained dairy and is served with
rhubarb sauce and vanilla crème (aside from dairy, rhubarb and alcohol-based extracts like liquid vanilla are to be avoided in type A diets, in which case vanilla seeds could be used). But for our friend (and everyone else), I
think this cake would also be amazing served with a simple fruit compote, as a breakfast main or along with your buffet of brunch fixings. In the summer, maple syrup and fresh berries alongside would be lovely as well.

Mmm…summer berries! Dreaming of summer during this cold winter day! Dreaming of
Yanni and Kali’s beautiful location in the Muskokas (www.evergreenecoresort.com). Can’t wait to share this with you, dear friends, over coffee and
conversation.

In a bowl, combine oil, honey, maple syrup and molasses. In
a large bowl, toss oats with cinnamon and salt. In a large mixing bowl, mash and whisk
silken tofu until slightly smooth in texture, then add the oil mixture and whisk together until smooth and well combined. Whisk in almond milk.

Pour mixture into a greased 9 X 13 glass baking dish and use a spatula to press/spread the mixture gently and evenly throughout the baking dish. Cover
(with lid or plastic wrap) and let chill overnight in the fridge.